Hotel range



Nov. 24 Y 1925 1,562,841 H. c. MAUL HOTEL RANGE Filed May ll. `1925 3 Sheets-Sheet 1 utoz www Nov. 24 1,925

H. c. MAUL HOTEL RANGE Filed 'may 11. 1925 A3 Sheets-Sheet 2 Nov. 24, 1925. 1,562,841

H. C. MAUL HOTEL RANGE Filed May 11. 1925 3 Sheets-Sheet 5 Patented Nov. 24, 19215.

UNITED -srA'rEs PATENT OFFICE.

HENRY C. MAULOF DETROIT, MICHIGAN, ASSIGNOB TO THE MICHIGAN STOVE OOM- PANY, 01?' DETROIT, MICHIGAN, A CORPORATION 0F MICHIGAN.

Horan RANGE.

application med nay 11,1925. seal No. 29,356.

To all whom it may comer/n:

Be it known that I, HENRY C. MAUL, a citizen of the United States, residin at Detroit, in the county of Wayne and tate of Michigan, have invented certain new and useful Improvements inI-Iotel Ranges, of which the following is a specification, reference being hadr therein tothe accompanying drawings.

T his invention relates to hotel.I ranges of that type disclosed in my Patent- No. 1,480,- 407, dated Jan. 8, 1924, wherein a cooking top and oven' have separate sources of heat supplied by gas burners, there being one set oi burners for the cooking top and another set of vburners for the oven. This is one instance of where a. cooking top and oven have separate gas burners, and I have in mind another instance where the width of a range is materially increased so that the-gas burners for the cooking top ma be at one side of the range. In this latter instance the range requires considerable space in a hotel kitchen and when a plurality of the ranges are placed in battery formation considerable space is required. In both instances, the gas burners for the ovens consume` considerable gas and it is in View of-this fact that this invention aims to provide al hotel range that is economical in its operation, there being but a Single source of heat for the cooking top and oven of the range. In addition to this economical operation of the range, mv

invention aimsto reduce the width of the range to a minimum so that when placed in minimum space in a hotel kitchen.

My invention further aims to provide a hotel range wherein 'a series of lues communicating with a combustion chamber are adapted to heat all of the Walls of an oven, and this is accomplished with a great saving of fuel andmaterial.

Myy invention will be vhereinafter specitically described and then claimed, andrcference will now be had to the r'lrawings,`

wherein- Figure l is a vertical cross sectional view of a hotel range in accordance with this invention;

Fig.'2 is a plan of the range with the cooking top removed,

Fig. ,3 is a vertical longitudinal sectional view taken on the line III-III of Fig. l;

Fig; 4 is a front elevation, of the range;

battery formation the .ranges will occupy a,

I Fig. 5 is a. horizontal sectional view taken on the. line V--V of Fig. 1, and

Fig. 6 is a similar view .taken on the line VI--VI of Fig. 1.

The range comprises a bottom wall 1, a rear wall 2, side walls 3, a- :front wall 4, and a cooking top 5. The walls 1,2 and 3 are of the usual and well known construction including casings for insulation material, and below the cooking top 5 is-a support 6 for bricks or refractory material 7, adapted to form the bottom of a combustion chamber 8 below the cooking top 5.

Suitably mounted in the range is an oven 9 and access. is had to the oven through a doorway 10, in the front wall 4, normally 4closed by a door 11. 1 The walls of the oven 9 are in spaced relation to the Walls 1, 2 and 3 and the support 6 so as to provide a top flue 12, side lues 13, a bottom llue 14, `and a rear flue 15, said rear flue communicating with an exhaust box 16 and ipe 17.

The top flue 12- is the full 'wi thand length of the top wall of the oven and the rear end of said due communicates with the combustion chamber 8 through an oblong openingl 18, in the rear end of the support 6.

At the front end of the combustion chamber 8 there is a group of gas burners 19 adapted to project their flames inwardly and upwardly against the cooking top 5 andthe products of combustion are adapted to travel rearwardly and downwardlythrou b the opening 18 into the top lue 12. In t is top flue are vertically dis osed deliectfors or partitions 20 extending orwardly and inwardly :from the rear end of the flue 12 to a point adjacent the front end of tle flue, so that the products of combustion must travel forwardly in the Hue before spreading sidewise and entering the-side lines 13.' This will insure a thorough heating of the to wall 21 of the oven 9 and it will be note that the deflectors or partitions 20 connect ,the oven wall 21 to the support 6, thus providing a rigid and substantialstructureior the refractory material 7 forming the botf combustion traveling downwardly in the side dues 13 must travel towards the front of iosthe range before passing between the de- Hectors 22 and through a series of openings 23 into the rear Hue 15. It is therefore apparent that the entire bottom wall of the oven will be heated and as the products of combustion spread out into the rear Hue 15, to eventually exhaust, the back wall of the oven will be heated. The series of apertures or openings 23 serve somewhat to retard the products of combustion and it is by virtue of the novel arrangement of Hues that all of the oven walls, with the exception of that formed by the door 11 are heated from a sinle source of heat serving the cooking top of tie range. There are no burners below the bottom of the oven and therefore the lower part of the front wall 4 is devoid of gas supply pipes, valves and air mixers. This re duces the cost of manufacture and by eliminating the usual bottom .burners there will be a great saving in gas, which when considerin a battery of ranges is a large item.

T el gas burners 19 represent a suitable source of heat for the combustion chamber S and the cooking top 5, and with said burners at the front ofthe range and within that zone between the side walls of the range, the over-all width of the range is materially reduced when comparing it with ranges having a source of heat at" one or the other sides of the range'.`

What I claim is 1. range having a cooking top and oven, a chamber under said cooking top for a source of heat adapted to heat said cooking .top and said oven, a top Hue between said chamber and said oven, said Hue having for its to Vwall vthe bottom wall of said chamber and or its bottom wall the top wall of said oven, and Hues atthe bottom, sides and rear `of said oven adapted to receive heat from said chamber.

2. A range as called for in claim 1, and converging deflectors in the top Hue,to cause the 'heat to travel towards the front of the range before entering the side Hues.

3. A range as called for in vclaim 1, and converging deHectors in the bottom Hue to cause the heat to trav'el to the front of the range before entering the rear Hue.

4. A range having a cooking top and an oven, burners at the front portion of the cooking top of said range, a support between the cooking top and the oven providing a combustion chamber communicating with a top Hue and in which combustion chamber the products of Icombustion travel rearwardly and enter the rear end of the top Hue to travel forwardly therein, and a series of Hues arranged to cause the heat to traverse the side, bottom and rear walls of the oven, with the rear Hue having a wall forming the rear walls of the combustion chamber andv the top Hue. p 5. A range as called for in claim 4, wherein the products of combustion travel downwardly at the sides of the oven; inwardly and forwardly under the oven, and upwardly behind the oven. 4

6. A range having a combustion chamber, an oven, gas burners directing products'of combustion rearwardly in said combustion chamber, a top Hue between said oven and said combustion chamber to receive products of combustion from said combustion chamber; side, bottom and rear Hues through which products of combustion travel from said top Hue, and means in said top and bottom Hues and set in from the side edges of the oven to cause said products of combustion to travel towards the front lof said range.

In testimony whereof I aHix my si ature.

HENRY C. AUL. 

